The pie was a 7 o’clock at night impromptu spur of the crazy moment creation.
I had a book to review, The Around the World Cook Book. (coming soon)
I was jonesing for a sweet snack something fierce.
I was flipping through it and the apple-oatmeal crumble sounded sooo amazing that I started drooling instantly.
I didn’t have enough butter -and I call myself a food blogger- to make the entire recipe.
So I said to myself: “Self. Make this into a pie.”
And so I did, with some alterations of course.
And it was good.
1/2 cup of all purpose flour
1/4 cup firmly packed brown sugar
1/4 cup rolled oats
1/4 cup of butter
1/2 cup of toasted pecans
3 cups of thinly sliced apples
1 teaspoon of cinnamon
pinch of ginger
pinch of nutmeg
2 teaspoons of flour
1/4 cup of brown sugar
1 – 9 inch pie crust
Kick the tires and light the fires to 375 degrees.
Whisk together the dry ingredients for your topping, then cut in the butter until it’s small and crumbly. Add in the toasted pecans. Refrigerate until you are ready to use.
Combine the apples, sugar, flour and spices, making sure that the apples are coated completely. Place into the prepared pie plate.
Sprinkle the crumble topping over the pie evenly.
Bake at 375 for 45-50 minutes, watching the topping. If it starts to get too brown then place tinfoil over the top -just like any other pie- to prevent it from becoming too dark. You are going to bake it until the apples are soft, which is why I recommend thinly sliced apples to start.
This is very much an apple crumble and not a pie. It lacks the sweetness of a true apple pie but it combines the best of both worlds; a crust to hold the bottom in and an apple filling that needs vanilla ice cream like a food blogger needs more butter in her fridge. My husband loved that it wasn’t overly sweet, crumbles are one of his favorite desserts because they concentrate heavily on the fruit flavor and not adding sweetness. It’s lovely on its own and the kids had it happily for their bedtime snack.
Yes, pie for bedtime snack. Can’t you just picture their grins? Miles wide, I tell you.
So, did anyone get up to exciting things during Edmonton’s downtown dining week? I had lunch out every…single…day this week. It’s a good thing this only comes once a year but how decadent it has been! The value to be found during this week is amazing, I have had the most luxurious lunches at only $15 each. Think duck leg confit….French dip…flourless brownies…so many decadent offerings have been on my plate!
Today is lunch at Zinc at the Alberta Art Gallery, one of my favorite places to eat in Edmonton.
It’s going to be followed by a meeting for The Culinary Arts Cook Off and it’s really sad that it can’t be a 3 martini kind of lunch.
I kid, I kid, things are going so wonderfully for the event that I am starting to get excited for the day.
My restaurants are all excited. Or shall I say, the chefs are all excited.
Parents are getting excited.
Edmonton foodies are already excited but that takes nothing, really, we’re such an easy lot . 😉
The kids have been creating their art to sell at the event and are so proud and excited.
My judges are excited.
Would it appear that everyone is excited?
Remember, stop by, say hi, I’ll be the one running around with her camera and chatting to everyone. Possibly tippling a little from a hidden flask in my sweater pocket.
Happy PieDay everyone! Have a fabulous, EXCITING weekend!
Only 8 More Sleeps Until The Cook Off Magpie
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Apple Oatmeal Crumble Pie
This delicious twist on a classic apple pie is one of my favorite pies - because you don't have to mess around with a pastry topping, you make a crumble topping!
- Prep Time
- 20 minutes
- Cook Time
- 50 minutes
- Total Time
- 1 hour 10 minutes
- Karlynn Johnston
- 1/2 cup of all purpose flour
- 1/4 cup firmly packed brown sugar
- 1/4 cup rolled oats
- 1/4 cup of butter
- 1/2 cup of toasted pecans
- 3 cups of thinly sliced apples
- 1 teaspoon of cinnamon
- pinch of ginger
- pinch of nutmeg
- 2 teaspoons of flour
- 1/4 cup of brown sugar
- 1 - 9 inch pie crust
Kick the tires and light the fires to 375 degrees.
Whisk together the dry ingredients for your topping, then cut in the butter until it's small and crumbly. Add in the toasted pecans. Refrigerate until you are ready to use.
Combine the apples, sugar, flour and spices, making sure that the apples are coated completely.
Place into the prepared pie plate.Sprinkle the crumble topping over the pie evenly.
Bake at 375 for 45-50 minutes, watching the topping. If it starts to get too brown then place tinfoil over the top -just like any other pie- to prevent it from becoming too dark.
You are going to bake it until the apples are soft, which is why I recommend thinly sliced apples to start.
Once you can poke a knife through and the apples are soft, remove and cool the pie.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.